Instructions
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Cook the Beets: Place the scrubbed, whole beets in a large pot and cover them with water. Bring to a boil, then lower the heat to a simmer. Cover and cook for 30–40 minutes, or until the beets can be easily pierced to the center with a fork.
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Cool and Peel: Drain the hot water and submerge the beets in a bowl of ice water. Once cool enough to handle, use your fingers to gently slide the skins off—they should slip off effortlessly. Trim away the root ends and stems.
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Chop and Pack: Cut the peeled beets into bite-sized wedges, rounds, or cubes. Pack the chopped beets tightly into clean, sterilized pint glass jars. Toss in your optional sliced red onion or whole spices as you layer them.
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Simmer the Brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
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Submerge and Seal: Carefully pour the hot brine over the beets in the jars, ensuring they are completely submerged. Leave about a 1/2-inch of headspace at the top. Wipe the rims clean and screw on the lids securely.
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Chill: Allow the jars to cool completely to room temperature on your counter before moving them to the refrigerator. Let them cure in the fridge for at least 24 hours before opening; the flavor gets deeper and better the longer they sit!
Storage and Serving Ideas
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Shelf Life: Kept in the back of the refrigerator, these quick-pickled beets will stay crisp, vibrant, and delicious for up to 1 to 2 months.
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The Perfect Pairing: The sharp, clean crunch of these pickled beets makes a brilliant, vibrant palate cleanser when served next to rich, savory mains like melted Sloppy Joe French Bread Subs or a hearty slow-cooked Beef and Pepper Fajita platter.
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Quick Salad Upgrade: Toss a handful of these wedges over a bed of baby spinach, crumble some goat cheese or feta on top, and drizzle with a little bit of olive oil and a splash of the ruby-red beet brine from the jar.
